Beach is not only famous for waves but also famous for sundal, bhaji, fire roasted corn, soan-papadi and lot more. As a child brought up in Chennai, I got a chance to visit beach almost daily when we were in Besant Nagar and Thiruvanmiyur. Summer evening’s we go to beach to enjoy the waves in the moon light. While sitting there and enjoying the cool waves the smell of the Sundal lure us. As a child I loved eating Peanut Sundal and Patani Sundal (Dry Peas). So, here is my recipe of making peanut sundal. This time I served it in a paper cone as we get it in the beach. My husband and my little one loved it.
Prep Time: 1 hr soaking | Cook Time: 15 mins | Serves: 4
Dry Peanuts – 2 cup
Carrots – 1 shredded
Onion – 1 finely chopped
Cucumber – 1 finely chopped
Raw Mango – 1/2 finely chopped
Tomato – 1 finely chopped
Green Chilli – 1 finely chopped
Shredded coconut – 1 tbsp (Optional)
Chopped Coriander leaves – 1 tbsp
Lemon Juice – 1 tbsp
Chilli powder – 1 tsp
Salt – as needed
Oil – 1 tbsp
Mustard seeds – 1 tsp
- Soak Peanuts for an hour and pressure cook it for 2 whistles with salt.
- Heat oil in a pan and add mustard seed and allow it to splutter.
- Add onion and green chilli and saute well for 2 mins. Switch off the flame and keep aside.
- In a bowl, add boiled peanuts, shredded carrot, tomato, cucumber, raw mango, salt and chilli powder. Mix everything well.
- Now add the sauteed onion, coriander leaves and lemon juice to the peanut mixture and mix well.
- Garnish it with shredded coconut. Peanut sundal is ready to be served.
- You can replace raw mangoes with amchur powder.
- Sauteing onion is optional. If you like the raw onion flavor you can add it as such and it tastes great as well.
- You can skip chilli or increase it according to your taste.
- Lemon juice is optional. It’s added to suppress the spiciness from the chillies and chilli powder.
- You can make this sundal for Navaratri also. Just skip the onion and use the other ingredients.